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mj_toronto8

Active member
I want to try to cook something Cretan before I visit, and I thought these might be worth trying.

The filling is a mix of greens, spinach, herbs like parsley, oregano, chives, and also scallions, maybe some onions. Some versions include a creamy cheese in the filling but I don't think I will do that.

In other words, the filling is under control.

However, I can't figure out what to do with the dough. I tried to make a batch of the dough from a recipe I found online but it didn't help.
 
I want to try to cook something Cretan before I visit, and I thought these might be worth trying.

The filling is a mix of greens, spinach, herbs like parsley, oregano, chives, and also scallions, maybe some onions. Some versions include a creamy cheese in the filling but I don't think I will do that.

In other words, the filling is under control.

However, I can't figure out what to do with the dough. I tried to make a batch of the dough from a recipe I found online but it didn't help.
What was the recipe for your dough?
 
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I want to try to cook something Cretan before I visit, and I thought these might be worth trying.

The filling is a mix of greens, spinach, herbs like parsley, oregano, chives, and also scallions, maybe some onions. Some versions include a creamy cheese in the filling but I don't think I will do that.

In other words, the filling is under control.

However, I can't figure out what to do with the dough. I tried to make a batch of the dough from a recipe I found online but it didn't help.
Might you have been trying to make kalitsounia?
 
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Reactions: mj_toronto8
It's kalitsounia, as it turns out. I checked the recipe again. I think I need to make it again and trust the proportions in the recipe - I deviated it a lot when I was making the recipe because I thought it was regular phyllo, but it's a turnover dough and I didn't realize. I will try again. Thank you both!
 

What is your favorite Greek potato dish?

Potatoes show up in so many Greek meals, and I think they are often at their best when they soak up plenty of olive oil, lemon, herbs, and cooking juices.

Greek lemon potatoes are probably the first thing that comes to mind for me. I love when they are roasted until they are soft inside, a little crisp around the edges, and full of lemon and oregano. Potatoes cooked alongside chicken or lamb are also hard to beat because they absorb so much flavor from the pan.

I also enjoy simple boiled potatoes dressed with olive oil, lemon, parsley, and salt, especially with fish or grilled meat.

What Greek potato dish do you make most often? Do you prefer lemon potatoes, potatoes roasted with meat, fried potatoes, or something else? And is there a particular seasoning or family method that makes your version especially good?

How does your family season dolmades?

I’ve been thinking about how much dolmades can vary from one family to another, especially when it comes to seasoning. Even when the basic ingredients are similar, the flavor can be completely different depending on which herbs and spices are used.

How does your family season dolmades? Do you use mostly dill and parsley, or do you add mint as well? I’ve also seen recipes that include green onions, oregano, or even a little cinnamon, especially when meat is part of the filling.

I’m curious whether you season the rice mixture pretty heavily before rolling the grape leaves or keep it simple and let the lemon and olive oil provide most of the flavor. Does your family add lemon juice directly to the filling, or only during cooking and serving?

I’d especially love to hear about any regional or family traditions. What gives your dolmades their distinctive flavor?

Do You Put Cinnamon in Your Keftedes?

I’m curious how everyone here makes keftedes, especially when it comes to cinnamon. I know some Greek families add a little cinnamon to the meat mixture, while others would never think of putting it in.

In my experience, even a small amount can change the flavor quite a bit. It gives the keftedes a warmer, slightly sweeter spice in the background, but I can also see how it might not be for everyone. I’ve had versions that lean more heavily on oregano, mint, parsley, garlic, and onion instead.

Do you put cinnamon in your keftedes? If you do, how much do you usually use, and was that something your family always did? I’d also be curious to know if it varies depending on what part of Greece your family comes from.

Would love to hear how everyone seasons theirs and what you consider essential for really good keftedes.

What herbs do you use when making Greek stuffed zucchini?

I've been thinking about making Greek stuffed zucchini (kolokithakia gemista), and I'm curious about which herbs everyone uses in the filling. I've seen quite a few variations, and it seems like the combination of herbs can really influence the overall flavor of the dish.

Some recipes use plenty of fresh dill and parsley, while others include mint or even a little oregano. I've also noticed that some people add green onions for extra flavor. I'm wondering whether certain herbs are considered more traditional, especially when making stuffed zucchini with rice and ground meat.

Do you use a combination of herbs, or do you prefer to keep the seasoning fairly simple? Does your family have a particular recipe that has been passed down through generations?

I'm especially interested in how the herbs complement the avgolemono sauce. What combination do you think gives Greek stuffed zucchini the best flavor?

Favorite Greek Cheeses Beyond Feta

Feta gets most of the attention when people talk about Greek cheese, but there are so many other varieties worth trying. I’m curious which Greek cheeses everyone enjoys most beyond feta.

Graviera is one of my favorites because it works so well on a cheese plate, grated over dishes, or just eaten with bread. Kasseri is another one I really like, especially melted. I’ve also been interested in trying more regional cheeses like metsovone, manouri, kefalotyri, and formaela.

Some Greek cheeses seem to be much easier to find outside Greece than others, so I’d also love to know which ones people regularly buy and where they usually find them.

What Greek cheeses do you keep coming back to? Are there certain ones you associate with a particular region, dish, or family tradition? And if someone has mostly eaten feta, which Greek cheese would you recommend they try next?
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